Caramel Eggnog Bread Pudding

Submitted by DrGaellon

"This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way)."

 

• Ready In: 2hrs 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 tablespoon corn syrup
• 1⁄2 cup butter
• 1 cup packed brown sugar
• 1 lb challah, sliced 3/4-inch thick
• 6 eggs
• 1 1⁄2 cups eggnog or 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 2 tablespoons powdered sugar

directions

1. Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
3. When ready to bake, preheat oven to 350°F.
4. Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.